Quinoa Pancakes!!!

Quinoa Pancakes!!!

I found this recipe on Martha Stewart’s website.  The quinoa in the pancakes makes them healthier than traditional pancake recipes and they are more filling. This recipe makes a lot so I usually just make a whole batch and freeze the leftovers.  You can pop the cakes in the toaster and have a quick breakfast the rest of the week.

Quinoa Cakes Ingredients

1 cup cooked quinoa (follow package instruction for cooking quinoa)
3/4 cup whole wheat all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, melted
1/4 cup almond or soy milk
2 tablespoons maple syrup 

1. In a bowl, whisk together quinoa, flour, baking powder, and salt.
2.In another bowl, whisk together egg, egg white, butter, soy milk, and syrup until smooth.
3. Add egg mixture to flour mixture and whisk to combine.
4. Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by large tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes.
5. Flip cakes and cook until golden brown, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat if cakes are turning to dark before they are cooked through).
6. Serve hot with maple syrup and fruit.

Variations….
A friend of mine tried this recipe with gluten-free flour and said they turned out even better.
If you like cinnamon, add a pinch. It will add to the flavor.